Moussaka

Directions

1. 1
   Drain the yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.
2. 2
   Heat the turkey in a medium saucepan over medium; cook until browned, about 6 minutes.
3. 3
   Using a slotted spoon, transfer to a medium bowl.
4. 4
   Add the onion, garlic, cinnamon, salt, nutmeg, and pepper to the saucepan; cook until the onion is translucent, about 10 minutes.
5. 5
   Return the turkey to the saucepan; add the tomatoes, tomato paste, and oregano.
6. 6
   Bring to a boil; reduce heat, and simmer until the sauce has thickened, about 1 hour.
7. 7
   Remove from heat; stir in the chopped parsley.
8. 8
   Set aside.
9. 9
   Heat the broiler.
10. 10
    While the sauce cooks, cut the eggplants into 1/4-inch slices.
11. 11
    Sprinkle with salt on both sides.
12. 12
    Place in a colander over a bowl; let stand 1 hour to drain.
13. 13
    Discard the liquid; rinse each slice under cold running water to remove all salt and juice.
14. 14
    Place the slices on several layers of paper towels; press out water.
15. 15
    Lay the dry slices on a clean baking sheet; coat with olive oil spray; broil until browned, about 2 minutes.
16. 16
    Turn; coat with olive oil spray; broil until browned, about 2 minutes more.
17. 17
    Repeat until all the eggplant slices have been broiled; set the cooked eggplant aside.
18. 18
    Place the drained yogurt in a small bowl.
19. 19
    Add the Parmesan and eggs.
20. 20
    Whisk together briskly with a fork; set aside.
21. 21
    Preheat the oven to 400F.
22. 22
    Assemble the moussaka: Place a layer of eggplant on the bottom of an 8 x 8-inch baking pan.
23. 23
    Cover with half the turkey sauce.
24. 24
    Place another eggplant layer, then the remaining turkey sauce.
25. 25
    Add a final eggplant layer; cover with reserved yogurt mixture.
26. 26
    Bake until the mixture is bubbling and the top starts to brown, about 30 minutes.
27. 27
    Transfer to a heatproof surface; let sit until the moussaka cools slightly and firms, about 10 minutes.
28. 28
    Cut into squares; serve.
29. 29
    (Per serving)
30. 30
    Calories: 266
31. 31
    Fat: 9g
32. 32
    Cholesterol: 102mg
33. 33
    Carbohydrate: 23g
34. 34
    Sodium: 510mg
35. 35
    Protein: 25g
36. 36
    Fiber: 3g